Prep 10 mins
Cook 15 mins
This is a great way to use up some leftover cooked rice, using some pantry staples.
Make and share this Thai Pineapple Shrimp Fried Rice recipe from Food.com.
- 3 tablespoons vegetable oil
- 1 lb medium shrimp, peeled and deveined
- 1 large red bell pepper, diced
- 1 medium red onion, diced
- 2 garlic cloves, chopped
- 1 red chili peppers or 1 green chili pepper, diced
- 2 large eggs, beaten
- 2 cups cooked rice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (I prefer low-sodium)
- 2 tablespoons lime juice
- 1 1⁄2 cups diced fresh pineapple
- 1⁄2 cup dry-roasted cashews
- 1⁄2 cup torn cilantro leaf
- Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
- Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
- Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
- Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.
We loved this-- knew we would as it has all our favorite ingredients! Love pineapple -hot or cold. Did all the prep earlier in day as this goes along pretty quickly. My rice was brown rice am sure it would look better with white but is what I had on hand. Thank you Jackie for sharing.
Love fried rice and this is an excellent one, I virtually ate this all by myself!! ;) Really loved the cashew nuts in this, the fish sauce and lime juice add a whole new dimension to a classic favourite. I chose to make a little omelette and slice it, rather than scramble the eggs in, just enjoy it that way :) Marvellous recipe, Jackie, made for Taste Of Thai Challenge, ZWT9, Pink Panthers.
Really great rice, and a keeper of a recipe. I didn't use shrimp because the fishmonger didn't have any, so we used leftover roast chicken. It was still wonderful and I can't wait to try it with shrimp. DH was saying that it would be good with just about anything, maybe some Chinese roast pork? We loved that combo of fish sauce, soy sauce and lime - a bit of pad thai flavoring going on there. And it went together so fast and easy, especially if you prep the whole thing first. Thanks, Jackie - for another great recipe! Made for ZWT9 Tradition with a Twist challenge, for the Gourmet Goddesses.